- For the cookies:
- 230 g butter
- 150 g sugar
- 1 free-range egg
- 1 T vanilla paste
- 270 g flour, sifted
- 1⁄4 t bicarbonate of soda
- For the pistachio paste:
- 100 g pistachios, shelled and roasted
- 100 g blanched or flaked almonds
- 1 T caster sugar
- 1⁄4 cup warm water
- 1 t almond extract
- salt, a pinch
1. Preheat the oven to 180°C. Line a baking tray with baking paper. To make the cookies, cream the butter and sugar until pale and fluffy, then add the remaining ingredients and combine until a stiff dough is formed. Roll into a cylinder, wrap in clingwrap, then chill for 15 minutes.
2. While the dough is resting, combine all the paste ingredients in a blender’s jug, then blend until combined but still chunky. Add more water if necessary.
3. Once the dough has rested, cut it into 2 cm discs, then roll into small balls. Place on the baking tray and flatten using a fork. Bake for 15–20 minutes, or until slightly golden and crispy. Cool on a wire rack.
4. Once cool, fill with the pistachio paste and sandwich together.
Cook's note: Freeze the dough tightly wrapped in clingwrap, then defrost overnight in the fridge. Adjust the recipe as you like: add chocolate chips, dried figs, chopped dates, chopped nuts, or make a small indent with your thumb and add a spoonful of jam before baking.